Lobia Kebabs / Black-eyed peas patties!!

Black-eyed beans / black-eyed peas kebabs are absolutely delicious appetizers that are crispy on the outside and soft on the inside. These fiber-rich, mini kebabs are a great option for tea-time snacks .

 It’s not everyone’s favourite bean given the mild flavour, but besides its meaty texture and nutty taste, lobia or black-eyed beans add great nutritional value to your meal… packed with vitamins, a good amount of protein and dietary fiber, complex carbs, essential minerals for the skin and cells... Lobia provides for a lot of our daily nutritional requirements.

Kebabs have been around since the time of the Moghuls who adopted the dish from Eastern Mediterranean regions where it originated. 

Black-eyed peas also contain vital nutrients, such as B vitamins, vitamin E, iron and potassium. They can even help with weight loss because they are filling but low in calories. A half-cup serving has only 80 calories, making black-eyed peas an excellent choice for anyone trying to drop excess weight. One of the main health benefits of black-eyed peas is their high fiber content. Fiber is a nutrient that helps regulate your digestive system, and increasing your intake could help alleviate constipation and symptoms of irritable bowel syndrome.

Black-eyed peas contain zinc, an essential trace mineral that has significant health benefits. The zinc in black-eyed peas also has antioxidant properties, which help protect your cells from free radicals that contribute to several health problems and can speed up the aging process.

INGREDIENTS:

Black eyed beans or black eyed peas – 1 cup

Chickpea flour or besan – 2 tablespoon (optional)

Onion – 1 chopped fine

Red chili powder – 1 tsp 

Cumin powder – 1 tsp

Coriander powder / Fresh cilantro 1tsp

Channa masala – 1 tsp

salt to taste

1-2 green chili finely chopped can also be added, I haven’t.

Method:

first wash the black eyed beans well and soak with fresh water overnight.Next day morning, drain, add fresh water and cook until the beans are soft and mashable.I pressure cooked it until the first whistle, then switched it off.allow the pressure cooker to cool off naturally.

Drain the cooked beans very well.

add the cooked beans to a bowl, mash using a potato masher.now add chickpea flourchopped onion, chopped green chilly and the unmashed beans, mix well, adding salt to taste, Add cumin powder, red chili powder, channa masala powder.Using your hand mix everything well, bring it together.

Now, heat a skillet. add a tsp or two of oil, spread this all over using a clean absorbent kitchen towel.Pinch out a handful of the prepared mixture, even it out and pat it to form a patty about half a cm thick, 2 to 2&1/2 inches in breadth.

Place this on the skillet. add a few drops of oil all around the patty and over the patty after 2-3 minutes or after the under-side turns brown, flip carefully using a flat spatula, again cook for 2-3 minutes or until brown, transfer on absorbent paper towel.

repeat the same with the rest of the mixture. you can also cook 4-5 patties in one go.

Serve immediately with mint chutney and hot cup of tea ☺️

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